16 Ratings
  • 4 Rating Star 7
  • 5 Rating Star 6
  • 3 Rating Star 2
  • 1 Rating Star 1

This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm

  • Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.

  • Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

Nutrition Facts

306.43 calories; 19.73 g protein; 17.16 g carbohydrates; 4.25 g dietary-fiber; 4.2 g sugars; 18.39 g fat; 9.62 g saturated-fat; 223.56 mg cholesterol; 1475.22 IU vitamin-a-iu; 6.21 mg niacin-equivalents; 0.26 mg vitamin-b6; 6.37 mg vitamin-c; 102.31 mcg folate; 291.69 mg calcium; 4.25 mg iron; 53.86 mg magnesium; 399.83 mg potassium; 729.58 mg sodium; 0.3 mg thiamin; 165.5 calories-from-fat; 21 percent-of-calories-from-carbs; 52 percent-of-calories-from-fat; 25 percent-of-calories-from-protein; 27 percent-of-calories-from-sat-fat


Reviews (12)

Read All Reviews

Most helpful positive review

Anonymous
01/20/2011
This was delicious! I quickly sauteed my asparagus. and I had no bouillon so I added a splash of chicken stock to the water (didn't really notice any difference in flavor from a regular poached egg though). I also used pepperjack cheese. Very tasty and satisfying breakfast.
(10)

Most helpful critical review

Anonymous
09/24/2010
Tasted good and was easy to make quickly. Felt like something was missing tho.
(1)
16 Ratings
  • 4 Rating Star 7
  • 5 Rating Star 6
  • 3 Rating Star 2
  • 1 Rating Star 1
Anonymous
01/20/2011
This was delicious! I quickly sauteed my asparagus. and I had no bouillon so I added a splash of chicken stock to the water (didn't really notice any difference in flavor from a regular poached egg though). I also used pepperjack cheese. Very tasty and satisfying breakfast.
(10)
Anonymous
02/20/2009
this was sooo much better than it sounded!! my sweety doesn't care for asparagus so he wilted spinach for under the eggs and used a plain yogurt with chives as a dressing over a toasted pumpernickel with the wilted spinach that was wilted in olive oil volcanic sea salt from hawaii & a touch of fresh minced garlic! absolutely delicious!!
(9)
Anonymous
04/07/2008
This recipe is easy. I thought it needed something additional though so I made Hollandaise sauce to put on top.
(7)
Anonymous
02/22/2010
Is is very good! The only thing I changed was to roast the asparagus with portabella mushrooms and olive oil for 15 minutes at 400. healthy simple and delicious. Perfect.
(4)
Anonymous
05/11/2010
i only made the egg part... it was amazing!!!!!!!!!!!!!!!!!
(4)
Anonymous
02/27/2015
This is a typical Italian lunch. We used Parmigiano Reggiano instead of cheddar. Thank you for the recipe.
(4)
Anonymous
01/12/2010
I would just add canadian bacon.
(3)
Anonymous
03/30/2011
Delicious. I used sesame crackers instead of bread (watching my carbs) and a combination of chedder and shredded parmesan. Also I cooked the eggs a little bit longer so that the egg yolk turned hard and I could thus easily eat just the egg whites. Didn't have boullion so I seasoned the water with salt pepper and garlic powder.
(3)
Anonymous
02/24/2011
Yummy! I also made hollandaise sauce and poured it on top.
(3)